KR20140039633A - Rice pound cake and method thereof - Google Patents

Abstract

The present invention relates to a rice pound cake composition which contains 60-100 parts by weight of fat, 40-50 parts by weight of sugar, 40-50 parts by weight of trehalose, 20-40 parts by weight of starch syrup, 100-120 parts by weight of eggs, and 1-5 parts by weight of baking powder for 100 parts by weight of rice powder. The present invention, by using a pure rice powder without adding flour or gluten, can provide a rice pound cake that is not only nutritionally superior but has excellent quality in hardness, sandiness, and texture without adding the flour, a necessary ingredient for making a traditional cake; and a production method thereof. [Reference numerals] (AA) Determining a mixing table; (BB) Determining a production method; (CC) Selecting materials; (DD) Creaming fat; (EE) Adding eggs; (FF) Stirring powder materials; (GG) Stirring liquid materials; (HH) Baking; (II) Cooling; (JJ) Packaging

Description

Rice Pound Cake and Method of Manufacturing the same

The present invention relates to a rice pound cake and a method for producing the same, and more particularly, to a rice pound cake manufactured using only rice flour without using gluten-containing flour and a method for producing the same.

Rice [Oryza sativa] is a perennial herbaceous plant classified as an Oryza genus with Poaceae. It is cultivated in most areas from northern China at 53 ° north latitude to central Argentina at 40 ° south latitude. It is also grown in the Himalayan alpine region. Rice also grows well in rice fields with water and without water.

Rice is a representative grain along with wheat, potatoes and so on. There are about 10,000 species of rice in the world, among which about 50% of Oryza sativa is subspecies.

This is because rice is not only reduced in consumption of rice, but also alienated from our table because it is recognized as the main culprit of obesity. In addition, the consumption of youth is decreasing along with the explosive growth of exponential food and western food. However, new studies are showing that rice is not only rich in dietary fiber, but also rich in protein, fat, and vitamins compared to other grains, as well as functional ingredients that suppress adult diseases.

Recent research has shown that rice contains Gamma Amino Butyric Acid (GABA), a substance that improves hypertension and stabilizes the nerves. GABA, discovered in 1950 by Eugene Roberts, is a natural amino acid present in the cerebellum of mammals (higher animals), a neurotransmitter in the central nervous system. It lowers triglycerides, especially in the blood, and improves liver function to prevent adult diseases. Although GABA is found in tea and other grains, it has been found that GABA of rice is more effective in improving blood pressure. It is abundant in rice embryo (rice grain) and 8 mg per 100 g of brown rice. It is said to contain about 5mg. On the other hand, a research team at the University of Shinjuku, Japan, measured rice called water, and found that GABA was greatly increased. When rice was immersed in water, GABA increased greatly as rice embryos were prepared for germination. The experiment showed that the GABA content increased more than 300 ㎎ per 100 g of rice after 4 hours at 40 ° C.

As a result, research on the high content of functional ingredients in rice has been announced, and the perception of rice has been changed. In the West, rice is becoming popular as well-being food and diet food. In response to this trend, the Korea Food Research Institute (KFRI) announced that it has developed export-oriented traditional rice processing technology and developed processed foods to develop export-oriented rice processing products suitable for foreigners' tastes. The products developed are frozen pilaf, potato rice cake, and rice ramen, which are convenient food for fast food and natural food material suitable for body, making it easy to eat without any place and time.

In recent years, gluten-free rice products have been increasingly recognized as health foods, mainly in the Americas and Europe. The government has also been working to expand the overseas market of Fusion Rice processed foods suitable for foreign preference We are also focusing on development.

Some people have symptoms that cause a sensitive response to a particular substance or environment. Celiac disease is a disease caused by not digesting gluten which is found in wheat flour, rye and barley. Celiac disease is a type of autoimmune disease that became known to be associated with gluten in the early 1950s. In recent years, US supermarket shelves have been labeled with gluten-free Is increasing. The disease is estimated to account for about one in 133 people in the United States, but about three times more people are suffering from gluten-related symptoms.

Regarding these diseases, the American Society of Health held its first conference in 2004 and concluded that the number of patients with Celiac disease in the United States was much higher than expected. Some researchers found that one out of 90 patients was 'severe' and the remaining 89 patients Some people say that they do not realize that they have Celiac disease because they are similar to Crohn's disease or chronic fatigue or Crohn's disease.

Symptoms of the disease include diarrhea and constipation, swelling of the stomach, weight changes, anemia, chronic fatigue, weakness, bone pain, myalgia and premature osteoporosis. Gluten intake also causes skin rash (itchy and swollen) and lactose intolerance (lactose intolerance), which can not digest the milk properly due to weak intestines.

In developed countries, there are local and national promotional organizations for Celiac disease, and many food companies are making a variety of products from pizza crust to donuts and cakes as a substitute for gluten. Retailers use glutinous rice, flour, potato flour, and tapioca instead of flour to sell gluten-free cookies, pasta, and bread at a higher price than regular products. Wal-Mart, the largest retail chain in the United States, began selling non-gluten-free foods among its branded products at SuperCenter and SamSclub since July 2005, and Alberton has also added gluten-free 'Food is included. The widespread availability of gluten-free food means that demand is increasing.

In Korea, there is no accurate statistics about the disease. However, recently, the infectious rate of disease has changed greatly according to the feeding period of infants and toddlers, and the number of international marriages has increased. I think you need a contrast. Therefore, there is a growing need to develop a variety of foods using rice as a raw material as well as pound cake.

Domestic flour processed food started from the 60s, and rice flour processed food started from the 2000s. As a result, not only flour milling technology but also various industrial developments utilizing materials are inferior to flour. The company is absolutely in short supply. In addition, there are few opportunities for consumers to see the lack of channels for manufacturing, distributing and selling rice processed foods, and foods that replace only a part of rice flour in flour are also mistaken for rice processed foods.

Currently, some bakeries and food companies in Korea produce and sell rice biscuits and cakes. However, since the processing ability of rice is less than wheat flour, most of them are made by adding some flour or gluten, and sold as if they are made of 100% rice.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a rice pound cake prepared using only pure rice flour without adding flour or gluten.

Another object of the present invention is to provide a nutritious rice pound cake using rice flour as a main raw material.

Another object of the present invention is to provide a rice pound cake having excellent quality in terms of hardness, sandness and texture without using flour which is necessarily added to conventional cakes.

Another object of the present invention is to provide a method for producing the above rice pound cake.

In order to achieve the above object, the present invention provides a method for producing a rice flour, which comprises 60 to 100 parts by weight of a fat, 40 to 50 parts by weight of sugar, 40 to 50 parts by weight of trehalose, 20 to 40 parts by weight of starch syrup, 100 to 120 parts by weight of an egg and 1 to 5 parts by weight of a baking powder.

The composition may further comprise 3 to 5 parts by weight of lemon, citric acid or a mixture thereof.

The composition may further comprise 0.1 to 5 parts by weight of an emulsifier.

Further, the composition is characterized by further containing 0.1 to 5 parts by weight of rum.

The composition may further comprise 0.1 to 2 parts by weight of dextrin, guar gum, xanthan and mixtures thereof.

Also, the rice flour is milled to a mesh size of 100 to 200 by a hammer mill.

Also, the present invention provides a method for preparing a cream, comprising: (a) mixing 60 to 100 parts by weight of a preservative with 40 to 50 parts by weight of sugar and 40 to 50 parts by weight of trehalose to prepare a cream; (b) adding 100 to 120 parts by weight of egg to the cream and mixing; (c) kneading the mixture with 100 parts by weight of rice flour; (d) kneading 20 to 40 parts by weight of starch syrup in the dough; (e) baking the dough into a mold for a pound cake; And (f) cooling the squeezed pound cake.

The present invention also provides a process for producing a rice cake, comprising the steps of: (a) kneading 60 to 100 parts by weight of rice cake with 100 parts by weight of rice flour; (b) 100 to 120 parts by weight of egg, 40 to 50 parts by weight of sugar, and 40 to 50 parts by weight of trehalose are mixed and mixed; (c) mixing the mixture of step (b) into the dough of step (a); (d) adding 20 to 40 parts by weight of starch syrup to the mixture of step (c) and kneading; (e) baking the dough into a mold for a pound cake; And (f) cooling the squeezed pound cake.

The present invention also provides a method for preparing a cream, comprising: (a) mixing 20 to 25 parts by weight of sugar and 20 to 25 parts by weight of trehalose into 60 to 100 parts by weight of a mixture to prepare a cream; (b) adding 100-120 parts by weight of egg yolk into the cream; (c) kneading the mixture with 100 parts by weight of rice flour; (d) kneading 20 to 40 parts by weight of starch syrup in the dough; (e) 100-120 parts by weight of egg white is mixed with 20-25 parts by weight of sugar and 20-25 parts by weight of trehalose to make a meringue; (f) adding the meringue of step (e) to the dough of step (d) and mixing the same; (g) baking the mixture of step (f) into a pound cake mold; And (h) cooling the baked pound cake.

Further, in the step (g), the lid is not covered, and it is baked for 35 minutes at a temperature of 180 DEG C in the upper part and 160 DEG C in the lower part.

In addition, it characterized in that it further comprises the step of steaming between the step (g) and (h).

In addition, the steam treatment is characterized in that it is carried out for 30 minutes with 100% steam.

In addition, the rice flour is characterized by milling 200 mesh using a hammer mill.

According to the present invention, since pure rice flour is used only without adding flour or gluten, it is not only nutritious but also excellent in terms of hardness, sandiness and texture without using wheat flour added to conventional cakes Excellent rice pound cake and a method for producing the same.

FIG. 1 is a diagram illustrating a process for producing a rice pound cake using the cream method and the public method according to an embodiment of the present invention
FIG. 2 is a diagram illustrating a process for producing a rice pound cake using a blending method according to an embodiment of the present invention
FIG. 3 is a schematic drawing of a process for producing a rice pound cake using a cream method-separate lip method according to an embodiment of the present invention
FIG. 4 is a view showing a process in which steam is treated after cooling after baking. FIG.
6 is a comparison photograph of manufactured cakes according to an amount of panning according to an embodiment of the present invention
Figure 7 is a comparative photograph of a lid-covered, baked and uncovered cake according to one embodiment of the present invention.

The present invention relates to a rice flour composition comprising 60 to 100 parts by weight of a fat, 40 to 50 parts by weight of sugar, 40 to 50 parts by weight of trehalose, 20 to 40 parts by weight of starch syrup, 100 to 120 parts by weight of egg, And 1 to 5 parts by weight of a powder.

Hereinafter, with reference to the accompanying drawings, the present invention will be described in detail.

The present invention provides a pound cake containing no flour gluten by the rice pound cake composition having the above composition and a method for producing the same. In particular, rice flour is used as the main raw material, and in particular, wheat flour is added or rice flour is used only without adding gluten It is possible to provide a nutritious pound cake as well as a cake having excellent texture.

The composition may further comprise 3 to 5 parts by weight of lemon, citric acid or a mixture thereof, 0.1 to 5 parts by weight of an emulsifier and 0.1 to 5 parts by weight of a rum.

The composition may further comprise 0.1 to 2 parts by weight of dextrin, guar gum, xanthan and mixtures thereof.

The rice flour is milled to 100 to 200 mesh with a hammer mill.

Another aspect of the present invention relates to a rice pound cake manufacturing method comprising the following steps.

(a) 40 to 50 parts by weight of sugar and 40 to 50 parts by weight of trehalose are added to 60 to 100 parts by weight of the mixture to prepare a cream;

(b) adding 100 to 120 parts by weight of egg to the cream and mixing;

(c) kneading the mixture with 100 parts by weight of rice flour;

(d) kneading 20 to 40 parts by weight of starch syrup in the dough;

(e) baking the dough into a mold for a pound cake; And

(f) cooling the pound cake

This process is called a cream method-public method, which is a method of creaming fat and sugar, and then replacing the egg with yolk and whites, and putting the egg into the egg, and the diagram is shown in FIG.

Another aspect of the present invention relates to a rice pound cake manufacturing method comprising the following steps.

(a) mixing 60 to 100 parts by weight of the mixture with 100 parts by weight of rice flour;

(b) 100 to 120 parts by weight of egg, 40 to 50 parts by weight of sugar, and 40 to 50 parts by weight of trehalose are mixed and mixed;

(c) mixing the mixture of step (b) into the dough of step (a);

(d) adding 20 to 40 parts by weight of starch syrup to the mixture of step (c) and kneading;

(e) baking the dough into a mold for a pound cake; And

(f) cooling the pound cake

The process is a blending method, which is illustrated in FIG.

Another aspect of the present invention relates to a rice pound cake manufacturing method comprising the following steps.

(a) 20 to 25 parts by weight of sugar and 20 to 25 parts by weight of trehalose are added to 60 to 100 parts by weight of the mixture to prepare a cream;

(b) adding 100-120 parts by weight of egg yolk into the cream;

(c) kneading the mixture with 100 parts by weight of rice flour;

(d) kneading 20 to 40 parts by weight of starch syrup in the dough;

(e) mixing 100 to 120 parts by weight of egg whites with 20 to 25 parts by weight of sugar and 20 to 25 parts by weight of trehalose to make meringues;

(f) adding the meringue of step (e) to the dough of step (d) and mixing the same;

(g) baking the mixture of step (f) into a pound cake mold; And

(h) cooling the baked pound cake

The process is divided into a yolk and a whitener, and the yolk is mixed with the fat and the sugar after the cream is mixed, and the remaining sugar and whites are added to the other mixer to prepare a meringue and then mixed. , And FIG. 3 shows the result thereof.

In the step (g), it is preferable to bake at a temperature of 180 ° C and a low temperature of 160 ° C for 35 minutes without covering the lid, because it is excellent in texture and feel smooth texture.

The cake baked in the cream method-separate lip process may be treated with steam to give a feeling of moistness. It can be selected from the method of steam treatment immediately after baking, and the method of steam treatment after cooling after baking. Among them, steam treatment is preferably carried out between step (g) and step (h), and then steamed immediately after baked and then cooled. In this case, the steam treatment is most preferably performed for 30 minutes with 100% steam.

The above steps are shown in Figs. 4 and 5, respectively. FIG. 4 is a view showing a process in which steam is processed after being baked, and FIG. 5 is a schematic diagram illustrating a process in which steam is processed immediately after baking and then cooled.

Hereinafter, the present invention will be described in more detail with reference to examples. It should be understood, however, that the present invention is not limited thereto as it is intended to assist the understanding of the invention.

[Example]

1. Materials

Rice flour was purchased from rice flour crushed in a hammer mill in Seon Harak, Icheon city, and used rice flour (Samyang), sugar (Cheil Jedang), eggs (Icheon Hanaro Mart), butter (Samyang), fermented butter Dextrin, guar gum, xanthan, rum, lemon, etc. were purchased and used in the market. The products were purchased from the market, .

2. Processing method

end. Formula

Traditional pound cake flour: preserved: sugar: egg ratio 1: 1: 1: 1. Since the sweetness is very strong and has a high caloric value when it is prepared according to the conventional formulation, in the present invention, a blending table is obtained in which the fat content is increased and the sugar content is reduced and maintained in accordance with the taste of modern people in the traditional blending table.

Name of material % Experiment contents Icheon rice flour 100 Comparison of taste of white rice and brown rice maintain 60-100 Butter, fermented butter, olive oil Sugar 80-100 Determination of mixing ratio of sugar and trehalose titration use corn syrup 20 to 40 Comparison of oligosaccharides, maltodextrin lemon 3 to 5 Determination of lemon and citric acid ratio Emulsifier 0-5 Determination of change in use ratio Baking powder 1-5 Taste comparison for low grade and high grade Rum 0-5 Determine usage ratio Gullet 0 to 2 dextrin, guar gum, xanthan used taste comparison egg 100-120 Change in usage rate

I. Manufacturing method

The dough was prepared using the cream method - the public method, the blending method, and the cream method - separate lip method respectively.

In each method, the amount of panning was varied, and the baking temperature and baking time were compared by comparing the baking method (how to cover the pan with the lid, how to bake without covering, and baking time) And the baking time and baking temperature were determined.

Rice cakes were prepared by baking the dough prepared by the above cream method, cooling and steaming for 2 hours, and steaming after baking, respectively. The volume and texture were measured and compared. Respectively.

3. Quality measurement method

end. Particle size analysis

The particle size of the rice flour according to the crushing method was measured using an S3500 Particle Size Analyzer developed by Microtrac Corporation (Montgomeryville, PA 18936). A suitable amount of ethanol as a dispersion medium was taken in a 50 mL beaker, and about 0.1 g of rice flour was dispersed. Then, the suspension was dropped into a measuring cell of a particle size analyzer by dropping with a dropper, and dropped until the concentration became appropriate for measurement. Before the measurement, ethanol as a dispersion solvent was placed in a sample cell and subjected to a blank test.

I. Texture Analysis

The texture was measured using a Brookfield Texture Meter (CT-3, Brookfield Engineering Laboratories, Inc., Middleboro, MA, USA) and probes were analyzed using a 36 mm radiused probe (TA-AACC36 ) Was used. The TA-BT-KIT was installed on a square plate with four pillars supported, and a rice pound cake cut to a thickness of 30 mm was placed on the center. The test speed was 0.5 mm / s, the target distance was 10 mm, 10 g and measured with Texture Profile Analysis (TPA) mode.

The hardness was calculated as the area of the first deformation curve because the sample size was constant, and the chewiness was calculated by multiplying the gumminess by the springiness. The gumminess was calculated as the product of hardness and cohesiveness, After removal of the applied force, the deformed material is returned to the state before deformation.

All. Volume measurement

The volume of rice pound cake was measured using a VolScan Profiler VSP 300 from Stable Micro Systems (Surrey, UK). The profile was derived from the data collected at 60 r / min of sample rotation, 2 mm of vertical interval of laser beam, and 400 per rotation.

la. Color measurement

The color of the rice pound cake was measured using a Minolta Chrome Meter (CR-200, Tokyo, Japan). (L, lightness), redness (a, redness) and yellowness (b, yellowness) were used after calibration with a standard plate (L = 96.90, a = 0.21, b = 2.22).

hemp. Aw measurement

Water activity was measured using a HygroLab Bench Top Indicator (Rotronic AG, Bassersdorf, Switzerland). Approximately 1 ~ 2 g of sample was added to the sample holder (WP-40) and the HC2-AW probe was bonded.

bar. Sensory test

The sensory evaluation of the finished product was conducted on a 5 - point scale to the general public.

4. Experimental results

4-1. Processing conditions and characteristics of rice pound cake

end. By processing method

1) Amount of panning

The size of the used fan is 14.5 cm x 8 cm x 6.5 cm and the volume is 754 cm < 3 >. 60%, 70%, and 80%, respectively, were baked, and the results are shown in FIG. 60% and 70%, respectively. The panning amount was 65%.

2) Rice flour mixing time

Mixing time (30 sec, 1 min, 2 min, 3 min, 4 min) resulted in the best mixing volume for 3 min.

3) How to burn

Figure 7 compares lid covering and baking without covering. (Left-lid ○ / right-lid ×)

As can be seen from Fig. 7, there was no significant difference in covering and not covering the rice pound cake.

4) Cream method and branding method

The volume of cream and branding was compared, but there was no difference in texture if the difference was not seen.

5) Cream method - separate method

Add 1/2 of sugar and cream, cream and put yolk, whites the rest of the sugar into the meringue. In the yolk kneader, 1/3 of the meringue was mixed with the rice flour, and the remaining meringue was mixed (the separate method).

6) Steaming

Rice flour is gluten (gliane and glutenine is a substance produced by binding with water, which is a protein only in wheat flour), so rice flour products are often broken in the mouth. This texture is called sandiness. Sandiness was reduced by baking, then steaming with 100 ℃ steam for 30 minutes, baking and immediately steaming with 100 ℃ steam for 30 minutes. As a result, the texture was improved because the sandiness was less steaming after baking.

The results of the most preferable machining conditions are summarized in Table 2 below.

division Processing conditions Manufacturing method Cream Method - Distinct Method Panning amount 65% Rice flour mixing time 3 minutes How to bake Bake without covering the lid Baking time 35 minutes Baking temperature Upright 180 ° C / Lower Fire 160 ° C steaming Steaming immediately after baking steaming condition 30 minutes with 100% steam

I. By raw materials

1) Difference due to grain size and grinding method of rice flour

Rice flour milled with hammer mill, 100mesh, 140mesh, 180mesh and 200mesh was purchased from Cernac, and the ultrafine pulverized rice was pulverized by a flow mill.

As a result of the experiment with the rice flour milled with hammer mill, the 100 mesh product had rough pores and small volume, and the pore size and volume were good with 200 mesh.

2) Maintain

Assuming that the amount of fat entering the pound cake is 100%, use butter 80% and shortening 20%. When shortening is used, crispness and bulkiness are better than using only butter. However, nowadays, only butter is used in consideration of health. In this study, only butter was used. The amount of butter used was 60%, 70%, 80%, and 90% in order to use less than 100%, which is a traditional method, to meet the needs of modern people seeking low calories. When 60% was used, the volume was small and the texture was bloated. Reduce maintenance use to 65%.

In addition, the manufacturer used different fermented butter for the taste.

As a result, considering the cost, taste and workability, domestic milk fermented butter was used.

The oil used in the dough cake is a solid which is solid at room temperature. The reason for this is that solid holding is good in creaminess. However, modern people prefer only olive oil which is liquid at room temperature because they prefer a product with low calorie and low trans fat content. As a result, the volume was slightly smaller and the olive flavor tasted stronger.

3) Sugar

In order to reduce the content of sugar according to the taste of modern people, 60%, 70%, 80% and 90% were respectively tested. The lower the sugar content, the smaller the volume and taste of the product. Therefore, the sugar content was reduced to 80% considering the taste, volume and moisture content of the product. In addition, 40% of sugar was replaced with trehalose in order to reduce the calories and increase the water holding capacity of the product.

In addition, starch syrup was used to increase water retention. Among the commercially available syrups, those having high maltodextrin content were used. Experiments were carried out with 15%, 20%, 25% and 30% of the used amount, and 25% was most suitable.

4) Eggs

Because we have reduced the amount of fat and sugar, we increased the amount of eggs used to increase the total moisture content and increase the volume. Egg consumption was tested at 100%, 115% and 120%, respectively. As a result, 115% were found fit for the home.

5) baking powder

The role of baking powder gives the product bulk. Its usage is 2 ~ 5%. In this study, 2%, 3%, 4%, and 5%, respectively, were used in the experiments. The disadvantage of baking powder is that it gives a bitter taste to the aftertaste of the product. In order to reduce this, we have experimented with high quality baking powder, which is 3 times more expensive than ordinary baking powder.

6) Salt

Salt was commercially available, and its use was tested at 0%, 1% and 2%, respectively. As a result, 2% felt a little salty and 0% felt tasteless. 1% was the most suitable.

7) Rum

Three types of rum were used and their usage was tested at 3%, 5% and 7%, respectively. As a result, 3% of the products were not able to catch the peculiar smell of rice, and 7% of the products smelled of alcohol. 5%, which does not smell of rice, is suitable for catching unique smell of rice.

8) Lemon and citric acid

The products with high fat and sugar content may feel wrong and give a heavy taste, so I supplemented the texture with lemon or citric acid. Experiments with lemon juice and lemon peel together, the lemon taste was too strong, so I decided to put only the lemon peel. The contents of 2%, 4% and 6% of the used amount were 2% and 6%, respectively. 4% were most suitable.

As a result of using 0.1%, 0.2% and 0.3% of citric acid in the absence of lemons, 0.1% did not help to improve the texture, 0.3% was too acidic and 0.2% and 0.3% 0.25%, respectively.

9) Sorghum

According to the literature, the use of 0.5 ~ 2% of gum was effective in retarding the aging of the product. In this study, 0.5%, 1% of dextrin, guar gum, 1.5% and 2%, respectively. The product was moist before the product had completely cooled off after leaving the oven, but it was rather harder after 1 day of cooling.

2. Quality Characteristics

end. Particle size analysis

When crushed for the processing of food such as bread or confectionary, the distribution of the particle size of the pulverized product has a physico - chemical effect on the paste characteristics and gel consistency of the dough, thus becoming a very important quality control item in confectionery baking industry. Particularly, the pulverized grain powder is a very difficult work because the particle size is not constant and the large and the small are mixed, and the particle is divided into sizes and then the distribution according to the particle size is measured.

In general, the particle size can be represented by the scale of the smallest body through which the particles can pass, or by the diameter of a sphere having a settling velocity such as the settling velocity of the particle, or by the long axis of the particle. So far, microscopic methods and squeezing methods have been used for analyzing the particle size of powders. Recently, electrical resistance method, sedimentation method and aerodynamic method have been developed and used

However, these methods have many drawbacks in terms of accuracy, reproducibility, and convenience, and the average particle size varies from 2 to 4 times depending on the measurement method, which makes it difficult to measure accurately. On the other hand, a method using a laser with high accuracy and convenience has been developed to enable more accurate and convenient particle size analysis. In this study, S-3500 instrument using Microstrac's laser scattering method was used and the measurement range of the instrument was 0.02 ~ 2,800μm.

Microtrac (Montgomeryville, Pa. USA) has implemented a wide range of measurement by applying a new technology to particle size measurement. The principle of measurement is the patented Tri-Laser System, which irradiates particles of three semiconductor lasers at an optimum angle, and the scattered particle size information is detected by an Array Detector having a continuous surface from 0 to 180 ° from front to back It is possible to obtain an accurate and reliable particle size distribution by detecting and calculating scattered light over all angles. The particle diameter of the large particles is obtained from scattering information of the forward angle, the particle diameter of the fine particles is obtained from the side scattering information, and the particle diameter of the ultrafine particles is obtained from the back scattering information.

In addition, the detector has 150 detector segments composed of surface detection structure, which shows excellent resolution and sensitivity characteristics of 128 channels. The number of particles to be measured varies, and particularly when the particle diameter is 10 μm or less, the scattered light pattern varies depending on the shape of the particle (spherical / non-spherical), the influence of the refractive index inherent to the particle, Different. Microtrac has realized reliability and resolution using high technology and proprietary algorithms that have accumulated over many years.

Another important factor in the particle size distribution measurement is the role of the sample circulator. The sample to be measured has a wide distribution range and a high specific gravity. In the particle analyzer of Microtrac, a new sample circulator SDC (Sample Delivery Control ) Was used to uniformly disperse various kinds of samples and to send them to the detection unit, whereby reliable particle size distribution results were obtained.

rice flour 밀가 플루르 Air leading grinder hammer mill 밀 mill MV, μm 13.49 19.43 35.98 MN, μm 1.665 1.784 1.638 MA, μm 6.29 7.80 9.69 CS, m ² / g 9.55E-01 7.69E-01 6.19E-01 SD 8.25 15.15 26.76 MZ, μm 11.89 18.16 29.02 PEAK, nm 11.82 15.14 21.52 Peak Width 16.50 30.31 53.52

MV: mean diameter of the volume distribution

MN: mean diameter of the number distribution

MA: mean diameter of the area distribution

CS: Calculated surface

SD: Standard deviation

MZ: Graphic mean

As a result of the particle size analysis, the mean particle size by volume distribution was also 13.49 μm, which was the smallest by the gas-induced superfine pulverization. The grain size of rice flour crushed by hammer mill was similar to that of 19.43 μm, while that of wheat flour was 35.98 μm I could see a big thing. However, the average size of the particles was 1.67, 1.78, and 1.64, respectively. The standard deviations of the particles were 8.25, 15.15, and 26.76, respectively. On the other hand, airflow - induced superfine pulverized rice flour showed narrow distribution of fine particles and high yield.

I. Texture Analysis

In order to cut the pound cake with a certain thickness when measuring the texture, a 1 mm thick steel sheet was folded into a mold and the cake was pushed to a thickness of 30 mm and cut with a confectionery knife to measure the texture. The measurement was repeated three times.

We measured the texture of rice pound cake processed by the separate method of making crumbs by separating egg white and egg yolks from the public method that uses eggs as a raw material to crush the rice flour crushed by Hammer Mill. Hardness (hardness) was very large, which was measured to be 1528 g in the public law, and it was measured to be about 1.7 times harder than 894 g in the separate method. These differences were maintained at a similar rate throughout the storage period, with 1.4 times at 1 day, 1.5 times at 3 days, 1.4 times at 5 days, and 1.4 times at 7 days. And 3174 g and 2274 g, respectively, suggesting that the aging process will proceed at a faster rate than the public law, with the addition of 2.1 and 2.5 times the original rate. Table 4 and Table 5 show the texture analysis of the rice flour milled with a hammer mill manufactured by the public method and the separate method, respectively.

0 day 1 day 3 day 5 day 7 day Hardness 1528.0 1599.33 1835.67 2355.67 3170.33 Adhesiveness 0.00 0.13 0.07 0.07 0.03 Cohesiveness 0.55 0.53 0.46 0.40 0.35 Springiness 8.71 8.64 8.57 8.15 7.36 Gumminess 833.50 840.67 855.00 940.67 1087.33 Chewiness 71.10 71.20 71.80 108.00 78.50

0 day 1 day 3 day 5 day 7 day Hardness 894.00 1148.50 1269.67 1661.00 2274.33 Adhesiveness 0.07 0.00 0.07 0.07 0.10 Cohesiveness 0.52 0.48 0.42 0.37 0.30 Springiness 8.50 8.52 8.04 7.53 6.64 Gumminess 466.33 515.67 533.00 619.00 692.67 Chewiness 38.93 45.30 42.03 45.70 45.07

On the other hand, there was no difference between adhesives, cohesiveness and springiness between the public law cakes and the agglomeration cakes, and there was no significant change during the one week storage period from the beginning. However, the difference in gumminess between treatments was similar to that of hardness, and the public cakes were measured about twice as much as the cake by the separate method, and the growth rate by the storage period was 1.3 times The stipulation method increased 1.5 times. Meanwhile, the chewiness was also 1.8 times stronger than that of the separate method immediately after processing, but not significantly increased during the storage period, but increased 1.3 times in the case of the cake by the public method and 1.5 times in the case of the separate method.

Table 6 and Table 7 show the test results for the difference in the texture of rice pound cake using the air flow super finely pulverized rice using the public method and the separate method, respectively.

0 day 1 day 3 day 5 day 7 day Hardness 1281.33 1557.00 2220.50 2688.67 3570.00 Adhesiveness 0.07 0.10 0.05 0.13 0.13 Cohesiveness 0.47 0.41 0.33 0.28 0.27 Springiness 19.84 11.90 7.03 6.58 6.19 Gumminess 602.00 645.67 725.50 766.00 980.67 Chewiness 47.03 49.65 50.00 49.43 59.70

0 day 1 day 3 day 5 day 7 day Hardness 815.33 1371.00 1913.33 2561.00 2748.00 Adhesiveness 0.10 0.07 0.10 0.13 0.07 Cohesiveness 0.46 0.40 0.33 0.28 0.25 Springiness 11.61 9.16 6.91 6.22 6.01 Gumminess 373.67 545.67 626.33 676.00 714.67 Chewiness 43.10 49.33 42.40 43.60 39.83

Similar to rice powder milled with hammer mill, the pound cake processed by the public method showed similar physical properties. Hardness (hardness) was 1281 g for the first time in the public law. As the storage period became longer, it gradually increased to 1557 days after 1 day, 2250 after 3 days, 2689 after 5 days, and 3570 after 7 days. And 2.8 times. On the other hand, in the case of the separate method, it was measured to be 815g which is 64% of the public law at the beginning, 1371 after 3 days, 1913 after 3 days, 2561 after 5 days and 2748 after 7 days, 1.7, 2.4, And the degree of hardening due to aging is progressing more rapidly than that of aging. However, the final hardness after 7 days was still 77% lower than the public law 3570.

On the other hand, adhesiveness, cohesiveness, springiness, etc. On the other hand, in the case of gumminess, the public law was much bigger than the separate method, and the separate method was 373 g, which is 62%, compared with the public law with 602 g. The increase rate in the storage period was 1.1, 1.2, 1.3, 1.6 in the public law and 1.5, 1.7, 1.8, 1.9 in the case of the agglomeration method. However, after 7 days, the end result was similar to the initial result, and the separate method stays at the level of 73% of the public law.

The rice pound cake processed with hammer mill pulverized rice flour showed similar chewiness as that of the public law and the other method. Showed 71.1 and 38.9, respectively, but showed a significant difference compared to the rice pound cake by airflow induced pulverization of 47.0 and 43.1.

As a result of analyzing the effect of grain size difference by rice flour milling on the physical properties of rice pound cake, overall hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness of rice pound cake made from rice flour by airflow induction superfine pulverization It is thought that the feeling in the mouth can feel a little soft feeling because it shows low characteristics.

Table 8 shows the physical properties of the pound cake prepared by using wheat flour as a control to compare the properties of the pound cake made from rice and the properties of the pound cake generally processed.

0 day 1 day 3 day 5 day 7 day Hardness 1084.00 1560.67 2087.00 2121.50 2432.00 Adhesiveness 0.00 0.03 0.07 0.05 0.07 Cohesiveness 0.59 0.47 0.40 0.39 0.37 Springiness 12.33 8.25 7.75 7.75 7.51 Gumminess 640.67 730.33 841.67 807.50 905.67 Chewiness 55.75 59.07 63.97 61.35 66.73

Immediately after production, the hardness was measured to be 1084 g, which increased by 1.4, 1.9, 2.0, and 2.3 times, respectively. However, the increase rate was slightly lower than that of the rice pound cake of the public law, and it was slightly higher than the pound cake by the airflow induction superfine pulverization. The level of the springiness, gumminess and chewiness were also measured by the hammer mill The results are generally neutral compared to those of the public method and the separate method using the air flow induction method and the method using the separate method. Therefore, the texture of pound cake made of rice was not much lower than that of pound cake made of wheat flour.

Table 9 shows the variation of hardness of each processing method of rice pound cake. The average method was 60.8% and the pound cake by flour was similar to the public law.

0 day 1 day 3 day 5 day 7 day HMWEC 1528.00 1599.33 1835.67 2355.67 3170.33 ALGWEC 1281.33 1557.00 2220.50 2688.67 3570.00 HMSEC 894.00 1148.50 1269.67 1661.00 2274.33 ALGSEC 815.33 1371.00 1913.33 2561.00 2748.00 SWFWEC 1084.00 1560.67 2087.00 2121.50 2432.00

HMWEC: Hammer Mill Whole Egg Creaming

ALGWEC: Air Leading Grinder Whole Egg Creaming

HMSEC: Hammer Mill Separated Egg Creaming

ALGSEC: Air Leading Grinder Separated Egg Creaming

SWFWEC: Soft Wheat Flour Whole Egg Creaming

Changes in the hardness of the rice pound cake by crushing method and cream method and during storage showed higher tendency than that of the public method and progressed with time.

During the 5 days storage period, the degree of senescence was higher in control and raw brown rice flour than in the case of rice flour and germinated brown rice flour. As a result of sensory evaluation, the control group was well evaluated in the color of freshness and pore state, while the brown rice flour was rated good in mouth feeling and taste. There was no significant difference in overall acceptability between the samples. However, the addition of raw brown rice flour was lower than that of the control, and the addition of soaked brown rice flour and germinated brown rice flour was better than the control. These results indicate that the processed rice flour is more effective when the flour is partially replaced with rice.

Table 10 shows the change in the adhesiveness of each rice pound cake processing method.

0 day 1 day 3 day 5 day 7 day HMWEC 0.00 0.13 0.07 0.07 0.03 ALGWEC 0.07 0.10 0.05 0.13 0.13 HMSEC 0.07 0.00 0.07 0.07 0.10 ALGSEC 0.10 0.07 0.10 0.13 0.07 SWFWEC 0.00 0.03 0.07 0.05 0.07

However, adhesiveness tended to decrease slightly during the storage period, but there was no significant difference.

Table 11 shows the variation of Cohesiveness according to each processing method of rice pound cake.

0 day 1 day 3 day 5 day 7 day HMWEC 0.55 0.53 0.46 0.40 0.35 ALGWEC 0.47 0.41 0.33 0.28 0.27 HMSEC 0.52 0.48 0.42 0.37 0.30 ALGSEC 0.46 0.40 0.33 0.28 0.25 SWFWEC 0.59 0.47 0.40 0.39 0.37

The cohesiveness of each treatment was significantly different between the hammer milling method and the airflow induction superfine grinding method than the difference between the public method and the separate method. The rice pound cake by hammer milling method was 0.52 ~ 0.55 with little difference between the separate and public methods, while the cohesiveness of the rice pound cake made by airflow induction type ultra fine pulverized rice was 0.46 ~ 0.47. The cohesiveness of the hammer milled rice pound cake was 57.7 ~ 63.6% of the initial value after 7 days storage and 54.3 ~ 57.4% of the airflow induced superfine pulverization was slightly higher than the hammer milled. In case of wheat flour, it decreased from 0.59 to 0.37. After 7 days storage, it decreased to 62.7%, which is higher than that of rice flour. During the storage period, the fastest reduction of the treatments was 54.3% by the air - induced superfine pulverization and the separate pilling method.

Table 12 shows the change of springiness according to each processing method of rice pound cake.

0 day 1 day 3 day 5 day 7 day HMWEC 8.71 8.64 8.57 8.15 7.36 ALGWEC 19.84 11.90 7.03 6.58 6.19 HMSEC 8.50 8.52 8.04 7.53 6.64 ALGSEC 11.61 9.16 6.91 6.22 6.01 SWFWEC 12.33 8.25 7.75 7.75 7.51

Springiness showed similar values in all treatments. The tendency to decrease slightly with storage period was very different from cohesiveness to 8.5 ~ 8.7 in hammer milling and 11.6 ~ 19.8 in airflow induced superfine grinding It looked. However, the storage period was longer and the difference was almost lost. As a result, the springiness of the springiness was significantly lower than that of the hammer milling (78.1 ~ 84.5%) in the air - induced superfine pulverization (31.2 ~ 51.8%).

Table 13 shows the changes in gumminess for each processing method of rice pound cake.

0 day 1 day 3 day 5 day 7 day HMWEC 833.50 840.67 855.00 940.67 1087.33 ALGWEC 602.00 645.67 725.50 766.00 980.67 HMSEC 466.33 515.67 533.00 619.00 692.67 ALGSEC 373.67 545.67 626.33 676.00 714.67 SWFWEC 640.67 730.33 841.67 807.50 905.67

The gumminess of the public law was 602.0 ~ 833.5, and the method of the separate method was 373.7 ~ 466.3. However, the rate of change during storage was different, and the change of airflow induced vinegar micropulverization treatment showed a remarkable change from 162.9 ~ 191.3% than that of hammer milling treatment, 130.5 ~ 148.5%. In the case of pound cake by flour, initial gumminess value was relatively high value of 640.7, and after 7 days of storage, 905.7 was increased to about 141.1%. The increase in gumminess is thought to be caused by aging of rice starch during the storage period of rice pound.

Table 14 shows the variation of chewiness by each processing method of rice pound cake.

0 day 1 day 3 day 5 day 7 day HMWEC 71.10 71.20 71.80 80.10 78.50 ALGWEC 47.03 49.65 50.00 49.43 59.70 HMSEC 38.93 40.53 42.03 45.70 45.07 ALGSEC 43.10 40.70 42.40 43.60 39.83 SWFWEC 55.75 59.07 63.97 61.35 66.73

Chewiness did not show a clear tendency and the fluctuation width was large in the initial angled treatments, and the width of the fluctuation increased to a similar rate after 7 days of storage and maintained the same width.

Recently, studies on the function of trehalose as an alternative to high calorie of sugar have been actively carried out. In order to investigate the effect of sugar substitution on texture, we also measured the texture of 50% of sugar content of trehalose.

Table 15 shows the texture characteristics of the rice pound cake prepared by the public method using the rice flour milled with a hammer mill, compared with the case of using only sugar and the case of using sugar + trehalose.

0 day 1 day 3 day 5 day 7 day Hardness
Sugar 1499.67 1296.67 1708.67 2185.67 2836.33 Sugar + Trehalose 1528.00 1599.00 1835.67 2355.67 3170.33 Adhesiveness Sugar 0.10 0.03 0.07 0.07 0.10 Sugar + Trehalose 0.00 0.13 0.07 0.07 0.03 Cohesiveness Sugar 0.52 0.50 0.40 0.35 0.28 Sugar + Trehalose 0.55 0.52 0.46 0.40 0.35 Springiness Sugar 8.42 12.34 8.04 7.32 6.37 Sugar + Trehalose 8.71 8.64 8.57 11.69 7.36 Gumminess
Sugar 749.67 642.67 676.33 760.67 802.33 Sugar + Trehalose 833.50 840.67 855.00 940.67 1087.33 Chewiness
Sugar 61.97 77.67 53.37 54.60 50.17 Sugar + Trehalose 71.10 71.20 71.80 108.50 78.50

The substitution effect of sugar was different in hardness and gumminess. The hardness of sugar supplement and 50% trehalose substitute were 1449.7 and 1526.0, respectively, and the gumminess was 749.7 and 833.5, respectively. During storage, hardness increased sharply to 195.7% and 207.5%, respectively, while gumminess increased slightly to 106.9% and 130.5%.

The greatest change in the addition of trehalose was observed in the cohesiveness of the pound cake processed by the hammer milling method, which was reduced to about 50% by decreasing to 0.28 and 0.35 after 7 days of storage at 0.52 and 0.55 Respectively.

All. Volume measurement

Since the pound cake does not go through the fermentation process and uses baking powder, a study on the effect of sugar was carried out considering these characteristics. Generally, sugar tends to reduce swelling power. In addition, caloric value of sugar was too high, and trehalose was added instead of sugar to analyze the effect on volume.

Foods such as bread, which have an unbalanced structure and a high absorption capacity for water, are measured using a millet, plate, or soybean. However, this method is disadvantageous in that the reproducibility is not good and the fluctuation width is large in each measurement. To overcome such disadvantages, a device has been developed to measure the volume by scanning a rotating object with a laser beam. In this experiment, Microsystems' Volscan laser-based profiler used for volume measurement was able to automatically measure various parameters such as bread volume, weight and shape. When the bread is fixedly attached to the ends of two supports, the software automatically calculates the weight by the software recording parameters, including flour weight, bread type and shape, and calculates the volume by measuring the outline of the product at a given interval do. Therefore, the evaluation result can be obtained within 60 seconds without touching the object to be measured. Bread volume, length, maximum breadth, maximum height, maximum height The breadth and breadth of the breadth of the measurement is stored instantly and the volume of bread produced is calculated, as well as the previously stored data, D or 3-D.

The volume of pound cake was the highest with 683 ml of wheat flour as the raw material, while it was the least swollen as 569 ml in the case of agglomeration / hammer milling. However, simple discrimination based on the size of the final product alone could not be compared with the treatment discrimination characteristics. The pound cake by wheat flour was the largest in comparison with the volume of swelling based on the weight of unit dough. Overall, the grinding by hammer milling was higher than that by airflow induction superfine pulverization. Showed good. The reason for this is that, in the case of the airflow induction type ultrafine grinding, the distribution by the particle size is uneven and concentrated at some sizes, whereas the grinding by the hammer milling is considered to be caused by the relatively uniform dispersion of the powders of various particle sizes.

la. Color measurement

The sensible car of color is called color car. The colorimeter is a device for measuring this, and it is a type of photoelectric colorimeter that uses filters of three colors to obtain the sensory difference of colors. The color and color difference meter of Hunter, R. S. is well known. The measurement can be made by reflection or transmission method, and it is possible to directly measure the coordinate value, Rd, a, b or L, a, b for preparing the chromaticity of the sample. Depending on the device, there are equipments which have arithmetic circuit to directly measure X, Y, Z of three stimulus values of CIE standard colorimeter. These colors are to obtain the coordinate values in a UCS (Union Chromaticity Scale) space such that the sensory difference of the same brightness is approximately proportional to the distance in the figure. It is widely used because it is convenient to represent the hue in numbers. The luminosity is represented by L value and the chromaticity by a (red to green) value and b (yellow to blue) value. From these values, X, Y and Z values of Commission Internationale de I'ecl-airage (Three-pole value).

Crust Crumb L a b ΔE L a b ΔE  HMSEC-NS 45.78 13.88 22.79 52.99 73.23 -3.81 23.07 76.87  HMSEC-SI 32.71 13.03 15.68 38.54 67.84 -0.33 24.71 72.20  HMSEC-SAC 33.41 12.94 12.84 38.06 69.72 -2.19 23.78 73.70  HMSEC-SUGAR 30.23 11.78 22.32 39.38 72.42 -3.61 23.83 76.33  HMWEG-NS 42.01 15.83 22.32 50.14 70.92 -4.14 23.78 74.92  ALGSEC-NS 34.16 12.99 15.49 39.69 75.18 -2.64 25.39 79.40  SWFWEC-NS 29.46 10.12 10.82 32.98 78.22 -3.26 21.29 81.13

HMWEC: Hammer Mill Whole Egg Creaming

ALGWEC: Air Leading Grinder Whole Egg Creaming

HMSEC: Hammer Mill Separated Egg Creaming

ALGSEC: Air Leading Grinder Separated Egg Creaming

SWFWEC: Soft Wheat Flour Whole Egg Creaming

-NS: No Steamed

-Si: Steam Immediately

-SAC: Steam After cooling

-SUGAR: No Steamed Sugar only

또한 색차(△E)는

로 나타낸다. 색차 값을 NBS 단위(National Bureau of Standards color difference unit의 약자로 미국규격기준국에서 정한 단위)라고 한다. 색차가 2~2.5 이상이면 육안으로 식별할 수 있는 값이다. 또한 a/b값은 눈으로 본 색의 차이와 잘 일치한다고 한다.The color is a / b, saturation is

The color difference (? E)

Respectively. The color difference value is called NBS unit (abbreviated as National Bureau of Standards color difference unit). If the color difference is 2 to 2.5 or more, it is a value that can be visually recognized. Also, the a / b value agrees well with the difference in color seen by eyes.

As a result of measuring the color difference meter of rice pound cake peel and color by the color difference meter, the L value was 29.46 ~ 45.78, and the HMSEC-NS treatment was the brightest and the redness was 10.12 ~ 15.83 in HMWEC-NS (No Sugar) And HMSEC-NS showed the highest yellowing value of 10.82 ~ 22.79. The results of calculation of color difference of each treatment showed the greatest effect by lightness, and the difference of ΔE value from 32.98 to 52.99 was greatest among the treatments, but the difference by the separate method and the public method and the difference by the crushing method and the difference by steam treatment And the heating temperature and time were not constant in the processing process. On the other hand, ΔE value of pound cake was 72.20 ~ 81.13, which was relatively constant in most treatments, and the coloring was slightly darkened by steaming. The rice pound cake tended to be somewhat darker than the pound cake made of wheat flour Respectively.

hemp. Change in Aw

The water activity of rice pound cake was slightly higher than that of rice pound cake processed by the public method. However, the difference between the two methods is very small and it is unclear whether the rice pound cake can actually affect the growth of microorganisms. Also, in the case of airflow induction superfine grinding, the Aw of the separate milling method was slightly higher, and wheat flour also showed a tendency to be higher.

Rice flour flour Hammer milling Airflow-induced superfine grinding Soft wheat flour  Public Law -SUGAR 0.89 - -  Public Law-NS 0.87 - 0.89  Public Law -SI - - -  Public Law -SAC - - -  Distinctive method - NS 0.83 0.89 -  Separate method -SI 0.89 - -  Separate Method - SAC 0.89 - -

bar. Rice pound cake sensory test

Rice pound cake and brown rice rice pound cake were prepared and sensory tests were conducted for the local industrial consultants and practitioners. The product was evaluated on a scale of 5 points. In other words, the average score was 3, good 4, very good 5, slightly poor 2, poor 1. The evaluation items are texture, flavor, taste, color, aftertaste. Both products received 4.0 or more in each item, except for brown rice coloring. Percentage converted to more than 80 points. The color of brown rice was 3.8, the lowest rating. This is because the color of brown rice itself is dark. In incense, taste and aftertaste, brown rice was higher than white rice. To make functional rice pound cake, brown rice pound cake is suitable. Table 19

No White rice Brown rice Texture incense flavor Color aftertaste Texture incense flavor Color aftertaste One 4 5 4 5 4 5 5 5 4 5 2 5 4 4 5 4 4.5 5 4 4 5 3 4 4 4 5 4 4 3 5 4 5 4 5 4 4 4 3 4 5 4 4 3 5 4 5 5 5 5 5 4 5 5 5 6 5 5 5 5 4 4 4 5 4 5 7 4 5 4 4 4 3 4 4 3 4 8 3 4 4 4 3 4 4 3 3 4 9 4 3 4 5 4 5 5 5 4 5 10 5 4 3 4 5 4 5 5 3 3 Average 4.3 4.3 4.1 4.6 4.0 4.3 4.4 4.5 3.8 4.4

IV. conclusion

To summarize the processing aptitude of the rice pound cake studied so far, the texture of the raw rice was improved by using brown rice than that of white rice, and the crushing for processing the powder was superior to the pound cake by the hammer milling process Separation of egg yolks and egg whites to produce cream was superior to that of pound cake by public method.

After baking, reheating by steam helped to improve sandiness. The same amount of sugar and trehalose was added more than the treatments containing only sugar. The addition of emulsifier showed the effect of improving the texture and the addition of gum affected the overall quality. The quality of the butter was better than that of the olive oil, which was preserved in the fermented butter. Also, the use of fermented butter was superior to that of the ordinary butter in that the pound cake had an excellent flavor. Also, the circulation period of the pound cake was 10 days .

Claims (13)

60 to 100 parts by weight of fat, 60 to 100 parts by weight of sugar, 40 to 50 parts by weight of sugar, 40 to 50 parts by weight of trehalose, 20 to 40 parts by weight of starch syrup, 100 to 120 parts by weight of eggs and 1 to 5 baking powder Rice pound cake composition comprising a part by weight.
The method of claim 1,
The composition is rice pound cake composition, characterized in that it further comprises 3 to 5 parts by weight of lemon, citric acid or a mixture thereof.
The method of claim 1,
The composition is a rice pound cake composition, characterized in that it further comprises 0.1 to 5 parts by weight of an emulsifier.
The method of claim 1,
The composition is a rice pound cake composition, characterized in that it further comprises 0.1 to 5 parts by weight of rum.
The method of claim 1,
The composition is a rice pound cake composition, characterized in that it further comprises 0.1 to 2 parts by weight of dextrin, guar gum, xanthan and mixtures thereof.
The method of claim 1,
The rice flour is a rice pound cake composition, characterized in that milled in a hammer mill (100 to 200 mesh).
(a) 40 to 50 parts by weight of sugar and 40 to 50 parts by weight of trehalose are added to 60 to 100 parts by weight of the mixture to prepare a cream;
(b) adding 100 to 120 parts by weight of egg to the cream and mixing;
(c) kneading the mixture with 100 parts by weight of rice flour;
(d) kneading 20 to 40 parts by weight of starch syrup in the dough;
(e) baking the dough into a mold for a pound cake, and
(f) cooling the pound cake
Rice pound cake manufacturing method comprising a.
(a) mixing 60 to 100 parts by weight of the mixture with 100 parts by weight of rice flour;
(b) 100 to 120 parts by weight of egg, 40 to 50 parts by weight of sugar, and 40 to 50 parts by weight of trehalose are mixed and mixed;
(c) mixing the mixture of step (b) into the dough of step (a);
(d) adding 20 to 40 parts by weight of starch syrup to the mixture of step (c) and kneading;
(e) baking the dough into a mold for a pound cake, and
(f) cooling the pound cake
Rice pound cake manufacturing method comprising a.
(a) 20 to 25 parts by weight of sugar and 20 to 25 parts by weight of trehalose are added to 60 to 100 parts by weight of the mixture to prepare a cream;
(b) adding 100-120 parts by weight of egg yolk into the cream;
(c) kneading the mixture with 100 parts by weight of rice flour;
(d) kneading 20 to 40 parts by weight of starch syrup in the dough;
(e) 100-120 parts by weight of egg white is mixed with 20-25 parts by weight of sugar and 20-25 parts by weight of trehalose to make a meringue;
(f) adding the meringue of step (e) to the dough of step (d) and mixing the same;
(g) baking the mixture of step (f) into a mold for a pound cake, and
(h) cooling the baked pound cake
Rice pound cake manufacturing method comprising a.
10. The method of claim 9,
Without the lid in the step (g), the rice pound cake manufacturing method, characterized in that baking for 35 minutes at a temperature of 180 ℃ upper and 160 ℃ lower fire.
10. The method of claim 9,
Method of producing a rice pound cake, characterized in that further comprising the step of steaming between the step (g) and (h).
12. The method of claim 11,
The steam treatment is a rice pound cake manufacturing method, characterized in that performed for 30 minutes with 100% steam.
13. The method according to any one of claims 7 to 12,
The rice flour is a rice pound cake manufacturing method, characterized in that milled (mesh) with a hammer mill (hammer mill).

Images